To help disguise problem areas, you can try placing dividers, such as wooden partitions, tall plants or screens in between tables. Consider relocating a wait station or bus station, if possible, to a problem area rather than a dining table.

Solomon believes the flow of the restaurant is key to making sure the diner has an enjoyable experience. Too often, restaurants ignore obvious red flags like: Not making the flow to and from the kitchen safe and easily accessible for the wait staff. Not making the customer’s first view of the interior attractive, appealing and welcoming. Not prioritizing the need to sanitize everything, from floor to ceiling. Having too much clutter and overzealous décor.

When you think about just how much goes into the design of the modern restaurant interior, you’ll gain a whole new appreciation for these wondrously designed interior spaces. Scroll down to see our picks of the best design ideas below.

Andrew Goodman, the designer behind the highly lauded San Antonio restaurant concepts Battalion, Feast, Rebelle and Haunt, agrees. “A restaurant can be visually appealing in the design phase, but it needs to be functional when guests pour in,” says Goodman. “The focus of a restaurant is often the kitchen and dining area, so the waiting area can sometimes come as an afterthought. However, it’s the face of your restaurant. It’s the first welcoming space people see, so make it big enough to be comfortable. The last thing you want to do is pack in waiting guests like cattle. It sets an edgy tone for the entire meal.”